Name: Creamy Greek Yogurt Protein Cheesecake
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 tbsp Almond Flour; 1 tsp Coconut Oil, melted; 150g Nonfat Greek Yogurt; 12g Vanilla Whey Isolate; 1 large Egg White; 60g Fresh Blueberries; 1 tbsp Monk Fruit Sweetener

This is an example of a meal that Solin would create to include in your personalized meal plan.

YOUR SOLIN GENERATED RECIPE

Creamy Greek Yogurt Protein Cheesecake

A velvety Greek yogurt and vanilla protein cheesecake baked over a nutty almond flour crust, finished with a burst of juicy blueberries.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

34.8g

Fat

16g

Carbs

18.7g

SERVINGS

1 serving

INGREDIENTS

3 tbsp Almond Flour

1 tsp Coconut Oil, melted

150g Nonfat Greek Yogurt

12g Vanilla Whey Isolate

1 large Egg White

60g Fresh Blueberries

1 tbsp Monk Fruit Sweetener

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 325°F and lightly grease a 4-inch springform pan or large oven-safe ramekin.
2
In a small bowl, combine the almond flour and melted coconut oil until the mixture reaches a sandy consistency.
3
Press the almond mixture firmly into the bottom of the prepared pan to form an even, thin crust.
4
In a separate mixing bowl, whisk together the Greek yogurt, vanilla whey protein, egg white, and monk fruit sweetener until the batter is completely smooth and lump-free.
5
Pour the cheesecake filling over the crust and gently tap the pan on the counter to release any trapped air bubbles.
6
Scatter the fresh blueberries evenly over the top of the filling.
7
Bake for 25 to 30 minutes, or until the edges are set and the center has a slight, controlled jiggle.
8
Allow the cheesecake to cool at room temperature for 30 minutes, then refrigerate for at least 2 hours to set fully before serving.